▷ How to Make Gluten Free Sugar Cookies

Gluten-Free » How to Make Gluten Free Sugar Cookies

Learn how to make delicious gluten free sugar cookies with this easy recipe. Perfect for anyone with dietary restrictions or a sweet tooth!

Delicious and Easy Recipe for Gluten-Free Sugar Cookies

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Wholesome and Delicious: The Ultimate Gluten-Free Sugar Cookie Recipe

Hello everybody my name is Maci Kate and today I will be demonstrating how to make gluten-free sugar cookies. I’ve been gluten-free since high school and one thing I really love is desserts and treats, and that’s something that has recently been getting a lot better, but I still prefer to make my own cookies from scratch using gluten-free flour. So, I’m here to show you that today! And the first step, if you have a slow oven like I do, is to preheat our oven so we’re going to go do that. You want to preheat your oven to 350° so if it’s like mine you’ll click bake and then set it to 350. For this recipe you will need two mixing bowls, measuring cups and spoons, sheet pans lined with parchment paper, a stand mixer or a hand mixer, a spatula, and a spoon or cookie scooper. For the ingredients you will need 1 and 1/2 sticks of softened butter.

Or butter substitute, 1 and 1/2 cups of sugar, two large eggs, 1 and 1/2 teaspoon of vanilla extract, 2 and 3/4 cups of gluten-free flour with a binding agent, 3/4 teaspoon of baking powder, and 1/4 teaspoon of salt. Okay so I’ve added the 1 and 1/2 cups of sugar into my mixing bowl and typically you would want to leave out your butter to soften beforehand, about an hour is usually good, but I did not do that so a trick that you can use to get softened butter is to grate it with a cheese grater. So I’m going to grade 1 and 1/2 sticks of butter into the bowl so that it’s soft. Okay I’m switching angles a little bit so you can see this, but if you don’t have a mixer or have never used this before you put the attachment on, which you can just push and turn and it’ll pop off or push and turn and it’ll click on. And then the bowl actually slides in to lock in place so that.

It doesn’t move while the mixer is going so once you have the butter and sugar it looks like that, it’s not cheese it’s butter I promise, then you put your mixer down and you lock it in. You want to make sure to lock it in so that it doesn’t pop up and then turn it to a stir or two sometimes and then just let it go for a little while until nice and mix up. So every so often while you’re mixing, and this will be pretty much throughout the entire process, you’ll notice that some of the dough will get stuck up on the sides and isn’t getting mixed in, so what you want to do is stop your mixer first, don’t try to scrape it while it’s mixing cuz you’ll get it caught and it, it just doesn’t work out well so stop your mixer unlock it lift it up and then use your spatula to scrape off whatever is on the mixer itself or on the rims of the bowl so you can continue mixing..

So then after a few minutes of mixing it should look like this nice and light and fluffy and well mixed together and then we’ll add in our eggs one at a time while stirring. So after adding in the two eggs it’ll look somewhat like this and you’ll want to add in your 1 and 1/2 teaspoons of vanilla extract, scrape down the sides, and then continue mixing it. Okay so something you can do while your wet ingredients are mixing in the mixer, I turned it off so that you can hear me, but you can continue to let it mix is you’re going to take a separate bowl and mix in your dry ingredients which includes your gluten-free flour, your baking powder, and salt and the one thing I want to let you know about the gluten-free flour I typically use Bob’s Redmill one to one, but whatever gluten-free baking flour you’re getting you want to make sure it has xanthan gum in it.

So that, it’s a binding agent so it helps your cookies rise and look pretty and not floppy and gross so that is what you want to make sure to include. So add these ingredients into a bowl and mix it so it’s just well mixed. When you measure out your flour don’t pack it down. Okay so next you want to add in your dry ingredients with your wet ingredients. Some recipes say to do it while mixing and to add it slowly which you totally can do, I always make a mess, so I just add in little-by-little mixing stuff, stopping, add a little more, mix, stop, add a little more, that kind of thing just to keep my area a little clean and to make sure that I don’t waste a ton of flour if you were hoping to roll out your dough and make cookies with cookie cutters.

You definitely can do that, I would just suggest putting the batter into the fridge for at least 2 to 3 hours. Now, I am not that patient so I went ahead and moved on to the next step. So at this point your dough is ready to be rolled out into little balls and put on the tray to go into the oven so I’m taking a spoon here and just scooping about that amount oh, hold on, I need to take off my jewelry so I don’t get cookie dough stuck on my jewelry so anybody wearing rings make sure to take those off. So I take that, and I just roll it in my hands and make a nice little dough ball and then I set it on the pan about 2 inches apart from each other. Place into the oven for 8 to 10 minutes, and once you see them start to crackle on top take them out of the oven and let them cool for 5 minutes, then enjoy your gluten-free sugar cookies!.